日曜日の夕食

重たい週末ディナーの最後には、やっぱりいつも日本食に戻ります。
とっておきの日本製干ししいたけを使ってしまった。

シンプルだけどちょっと手間のかかる煮物は、週末に作るのに最適。

明日になったら味がしみておいしくなるんだろうな。

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Salmon meunière with mushroom sauce

鮭のムニエル　和風きのこソース


One week ago, The Fish got information from Roby.
“You can buy salmon very cheeply at the new ICA MAXI!!”
Of course he went and bought it. We usually buy salmon when it’s nice price and put in the freezer. Then we can eat Sushi, Nabe and meunière etc. whenever we want.

Yesterday, we had quite heavy dinner with a “French” theme with our friends. So we wanted to have Japanese food today. This salmon meunière is a French/Japanese mixed menu. Put salt and pepper on the salmon pieces and let it be for a while. (You can wash the rice and make the Miso soup while waiting.) Remove water from the salmon pieces and dip them into flour.
Bake the salmon with a little oil (raps oil is recommended) in a frying pan and serve on a plate. Using the same pan, fry some mushrooms and add Dashi stock, Mirin, soy sauce. If you prefer the sauce little viscous, add potato flower with water. Serve with fried salmon.



This dish does not contain any butter and lemon like “real” French meunière dose. But Dashi stock and soy sauce has a very nice and rich taste. It’s also very quick too make. We eat this dish as normal daily food.



By the way, Yesterday’s French dinner was very nice. The fish went to France last week for work, and he brought nice French foods and wine.
Start with French sausage (It’s NOT salami, it’s “_____” ), Foie gras with Daikon (rättika) as a starter, Boeuf bourguignon for Main course. After cheeze, we had Macarons for desert.

Here is a recipe for Boeuf bourguignon.
DN. Mat & Dryck Boeuf bourguignon(in Swedish)
Boeuf bourguignon with Kobe beef is here.
ビーフ・ブルゴーニュ cooked by The Fish Dec. 14,2005
You can see a picter of “Foie gras Daikon” at a restaurant in Tokyo.
フランス産鴨のフォアグラのポワレ ～ トリュフのソース大根のキャラメリゼ Oct. 24, 2005

Have a nice week!



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スウェーデン産のスパークリングワイン

スウェーデンでワインが作られているということに単純に驚いたのだけれど、
スパークリングワインまで存在していたのです！

でも、味は。。。。。むむむ。
おいしいとは言いがたいかもしれない。（ちっちゃくて良かった）
今後に期待しましょう。



こちらはThe Fishの誕生日のごはん。
私の実家では、誕生日といえばなぜか三色ごはんだったので、やっぱりスウェーデンに来ても作ってしまいます。簡単なのにおいしい。たくさん作って、次の日の弁当にはこれまた必ず三色ご飯で、2度楽しめます。





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Rice with Ostronskivling

キノコの炊き込みご飯（Kinoko no Takikomi-gohan）



Hej, Friends! It’s such a long time ago since I met you here. Now I am gradually coming back to normal life again. During my sick time, I gained 15 kg! Now, it is time to think about healthy food and exercise.

Autumn is one of the best seasons for food lovers. I made simple rice with Ostronskivling today. Smells fantastic (almost like butter!) and tastes very nice.

Here is the recipe.

Ingredients
250g Ostronskivling
400 ml Japanese Rice (or you can use gröt rice)
450 ml Water
3 Tsp Sake
2 Tsp Japanese soy souse
One peace of Konbu (if you don’t have it, you can skip it)



1. wash rice 3 or 4 times with water and let it rest in a basket.
2. cleave or cut mushrooms in small piece and boil together with Sake and Japanese soy souse.



3. put rice, water, boiled mushrooms (with soce) tighter in a thick pan and finally Konbu, then turn on the heat. (middle to high temperature)





4. once it’s start to boil (you can see strong steam from pan), turn down the heat to the smallest fire (or “no 2” with electric oven) and keep it boiling slowly 10 min.
5. after 10 minutes, turn of the heat.
6. wait 10 minutes with out opening the lid.
7. finally orpen the read and take out the Konbu (if you have) and mix it like cutting. (don’t destroy the rice)

Attention!
Don’t open the lid during boiling and lesting.

Please enjoy!






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Yakiniku på Murasaki i Södermalm

焼肉！！　むらさきにて



I can’t understand why I had never tried the Japanese restaurant “Murasaki”. I knew that place and was curious about their food but I never remembered when I wanted to go to some restaurant.

Anyway, we went with our friends to murasaki and ate YAKINIKU!!
I can not remember when I ate it last time. Ojojoj, it was wonderful.
Yakiniku originally comes from Korea, basically it is barbecue cooked on a grill at the table. Japanese people love that and there are a lot of Yakiniku restaurants everywhere in Japan.





You can not forget to drink ice cold Japanese beer with the Yakiniku.






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自家製酵母パン粉を使った とんかつ

TonKatsu cooked by jordgubbsglass



Tonkatsu is a Japanese type of Schnitzel. It is a littlie bit thicker than the Austrian one and usually made by pork.
Tonkatu is typical daily food and my mother made it when I lived in my parent’s house.
You can prepare it very easily in the following way. Put some plane flour on both sides of the meat after salt and pepper, dip it in beated egg, and then put bread crumbs around. The tricky thing about coking tonkatsu for me is that you have to deep fry them in a lot of oil. To deep fry is a very common way to cook for Japanese, maybe you know Tempura. The problem is that I can not deep fry food! I am simply really scared to get splashed with hot oil! But I found a nice solution. You can put meat on an oven plate and splash some oil on and just put it in the oven.
This is much better for cleaning and much healthier!



I guess you have had stone hard dried bread at home some time. Please don’t through it away! You can just cut it with a food blender or food mixer, and you will get nice bread crumbs! Especially it will be very nice with nutty bread crumbs for example from figs and walnut sourdough bread.



あまったパンや乾燥して固くなったパンは、パン粉にすると最後まで食べられます。ストックホルムは乾燥しているのでパンにカビが生えることはなく、乾燥してカチカチになります。本当に石のよう！！それでもカビが生えないのでもったいなくて捨てるのに抵抗がありましたが、これを思いついてからは最後まで食べられるようになりました。日本だと3日くらいでカビが生えていたような。。その前に冷凍してミキサーにかけてまた冷凍するといいかもしれません。1人暮らしのときは、そんなこと思いつきもせず、何度もカビを生やして捨てていました。もったいない！






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Japanese curry in our small garden

Finally, wonderful summer whether came back to Stockholm. Japanese curry reminds me of hot summer time in Japan which I miss and hate at the same time.







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Sermon DON cooked by drpion

サーモン丼 cooked by drpion


昨日の夕方買い物に出かけたところ、偶然drpionさんと遭遇。そのまま夕食に誘っていただきました。
スウェーデンで食べるサーモンは、脂がのっていてトロリとしており、とてもおいしいです。




そして、典型的な日本料理の数々！とくに、おから、切り干し大根はなかなか食べられないのでお箸が止まりません。たっぷりの紫蘇の葉、お味噌汁に入った三つ葉、どちらもベランダで栽培されたものです。




盲腸手術の傷が開いてきてしまうのではないかと言うほどに、お腹が膨れるほど食べてしまいました。

そして、デザートには焼きたてのワッフルです。




スウェーデンに来てから2年も経つのに、スウェーデンワッフルを食べたのは今回が初めてでした。ベルギーワッフルなどと比べると薄めでサクサクとした歯ごたえが新鮮です。あまりのおいしさに、お腹を押さえつつ、2枚もいただいてしまいました。
おいしいお料理を、ありがとうございました！

今日で盲腸の手術からちょうど一週間目。抜糸はまだですが、劇的に回復しています。今日はくしゃみが普通にできました。人間の体の回復力はすごいなあと感じています。





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冷やし中華 cooked by jordgubbsglass

納豆がきれたので、今日は仕事帰りに日本食材屋さんへ行ってきました。冷やし中華が安くなっていたので即購入。7月に入った事だし、あまり暑くないのが寂しいけれど、今夜は冷やし中華にしてみました。
あああ、やっぱりおいしい。本物でなくても、なかなか食べられないと思うから余計においしく感じてしまいます。でも近いうちにラーメンを打って本物の冷やし中華が食べたくなりました。がんばろう。

Even if the temperature was not so high, it was quite humid today, right? We ate summer food again.

冷やし中華 (Hiyashi-tyuuka) is one of the most common summer food in Japan. This is cold noodles with a lot of vegetables. It is nice because Japanese summer is enormusly humid and hot!!! We can buy a package of Hiyashi-tyuuka with fresh noodles and sauce at every super market in Japan. These are very cheep and quite nice. Quite a lot of people eat it for dinner. Also convenience stores like a Seven Eleven always have ready made Hiyashi-tyuuka and these are quite nice as well. But if you want to eat really nice one, you should go to a chinese shop or a Ramen shop in Japan. Then you can eat the real one.

I went to a Japanese food shop “Sun ai” today when I came back home from work. I found this package of Hiyashi-tyuuka. Even it is not fresh noodles, it is quite nice, I think. One package (for one person) is 14kr now. (it is discounted now).



If you are interested, maybe this is the time to try it! This package contains noodles, sauce and mustard for the taste. So, if you just add some vegetables, eggs, ham, chicken, shrimps.. etc… you can eat it very quickly!

This is how to make it according to the back side of the package (in Japanese). You can imagine from these pretty pictures but one important thing is you should wash the noodles with cold water after you boiled it. In addition, the boiling time is 5-6 min.



This sauce has sesame taste. Actually, basic Hiyashi-tyuuka taste is soy sauce and vinegar. I really miss that as well. I hope I can find it or make it myself in Sweden as well.





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ゴーヤチャンプルー Goya chanpuru

Goya chanpuru cooked by jordgubbsglass

夏と言えば、ゴーヤチャンプルー！スウェーデンでは手に入らないものと思っていたのに、ご近所さんの、drpionさん にアジア食材屋さんで入ることを教えてもらいました。次の日早速行ってゲット。この苦さがやっぱりおいしい。

“Goya chanpuru” is famous as typical Okinawa and/or Kyusyu Food. Goya is Bitter melon which is really really bitter but very good for your health (as always with Japanese food) and of course it has a nice taste.

Before you cook it you should remove the too bitter taste from goya. Put a little salt on the chopped goya and massage the pieces by hand. After some minutes, wash them with cold water and put into boiling water. Then you can use it. Your hands will smell like green grass but it’s no problem, it will disappear after a shower or if you wash your hands. Before you start to fry them you should put tofu in the microwave about 2 min to remove the water from the tofu.

Fry some vegetables, for example chopped carrot, with oil. When it becomes soft, add the tofu and the goya. Then, Dashi(fish soup stock), or Dashi powder, Mirin and Soy sauce should be added. When the liquid evaporates you should pour mixed egg. The egg gives the dish a milder taste. When you serve it, dredge fish flakes over the dish. If you don’t eat fish, you can skip Dashi and fish flakes. The taste will change, but it is still tasty. Small pieces of chopped meet are nice to fry together as well. You can create your own “Chanpuru”!


You can find these ingredients in Asian shops in Stockholm.Just to make sure, please call them and ask if they have what you want before you visit. Especially goya is not always ion the shops I guess.